Executive Chef (Persian)

We are looking for an Executive Chef to be responsible for the overall culinary operations of a Persian restaurant, including menu planning, authentic cuisine preparation, kitchen team leadership, food quality control, purchasing, inventory management, food-cost control, staff training, hygiene and safety compliance, and maintaining consistent standards of taste and presentation.

Key Duties

• Menu Development: Create and update menus, including kebabs, stews, rice dishes, appetizers, breads, and desserts.
• Food Quality: Ensure authentic flavors, consistent presentation, portion sizes, and high-quality ingredients.
• Kitchen Management: Oversee daily kitchen operations and ensure smooth coordination between preparation, cooking, plating, and service.
• Staff Leadership: Recruit, train, schedule, supervise, and evaluate chefs, cooks, and kitchen assistants.
• Recipe &Standardization: Develop standardized recipes, cooking procedures, and plating guidelines to maintain consistency.
• Food Cost Control: Monitor food costs, portion control, waste, purchasing, and inventory to meet budget targets.
• Purchasing: Select suppliers and oversee ordering of meat, rice, saffron, herbs, spices, fresh produce, and other ingredients.
• Food Safety: Ensure compliance with hygiene, sanitation and food-safety regulations.
• Kitchen Inventory: Conduct regular stock checks and maintain appropriate inventory levels.
• Special Events: Plan menus and kitchen operations for private parties, banquets, catering, and special occasions.
• Cost &Productivity: Analyze kitchen performance and improve efficiency without compromising food quality.
• Coordination: Work closely with the restaurant manager and front-of-house team to ensure excellent guest service.
• Kitchen Maintenance: Ensure cooking equipment, storage areas, and workstations are clean, safe, and properly maintained.
• Innovation: Introduce new Persian dishes, seasonal menus, and modern presentations when appropriate.
• Guest Satisfaction: Respond to customer feedback and resolve food-quality or service-related culinary issues.

Requirements

• Experience in preparing Persian/Mediterranean and other traditional dishes.
• Ability to maintain consistent food quality and presentation in a busy kitchen.
• Good knowledge of food hygiene, health, and safety standards.
• Ability to work efficiently under pressure and meet service deadlines.
• Good teamwork, communication, and organizational skills.
• Ability to manage kitchen tasks independently and supervise junior staff.
• Flexibility to work weekends, public holidays, and different shifts.